Bouillabaisse

Name: Bouillabaisse
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 8 slices thin slices of baguette, brushed with olive oil and toasted; 1 baking potato, peeled and cut into 1/2-inch dice; 227 grams baking potato , peeled and cut into 1-inch dice; 3 Tbsps chopped basil; 2 bay leaves; 2 larges egg yolks; 1 mediums fennel bulb, cored and cut into 1/2-inch dice; 1 medium fennel bulb, cored and coarsely chopped; 907 grams non-oily white fish bones and heads; 1 head garlic, cloves peeled and coarsely chopped; 2 larges garlic cloves, chopped; 2 garlic cloves, minced; 1 Tbsp harissa; 1 leek, white and tender green parts, finely diced; 2 leeks, white and tender green parts, coarsely chopped; 1 Tbsp fresh lemon juice; 4 servings Lemon wedges, for serving; 12 littleneck clams, scrubbed and rinsed; 680 grams snapper or monkfish fillets, cut into 2-inch chunks; 16 mussels, debearded; 59 milliliters extra-virgin olive oil; 79 milliliters extra-virgin olive oil; 177 milliliters extra-virgin olive oil; 4 parsley sprigs; 1 roasted red pepper; 1 teaspoon tightly packed saffron; 4 servings Salt; 4 servings Salt and freshly ground pepper; 8 shallots, coarsely chopped; 227 grams large shrimp , shelled and deveined

Bouillabaisse is a dairy free and pescatarian main course. This recipe serves 4. One portion of this dish contains about 102g of protein, 86g of fat, and a total of 1520 calories. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes about 2 hours. Head to the store and pick up monkfish fillets, mussels, shrimp, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a large pot, heat the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the shallots, leeks, fennel and garlic and cook over moderate heat until softened, about 8 minutes.

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Shallot

Fennel

Garlic

Leek

Add the saffron and cook, stirring, for 1 minute.

Ingredients you will need

Saffron

Add the tomatoes and tomato paste and cook over moderately high heat, stirring, for 2 minutes.

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Tomato Paste

Tomato

Add the fish bones and heads, 3 quarts of water, the thyme, parsley and bay leaves and bring to a boil. Simmer over moderately low heat for 45 minutes.

Ingredients you will need

Bay Leaves

Parsley

Thyme

Water

Fish

Strain the broth and discard the solids. Return the broth to the pot and boil over high heat until it is reduced to 6 cups, about 20 minutes. Season the broth with salt and pepper.

Ingredients you will need

Salt And Pepper

Broth

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Pot

In a small saucepan of boiling, salted water, cook the potato until tender, about 7 minutes.

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Potato

Water

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Sauce Pan

Drain well and transfer to a food processor. With the machine on, add the egg yolks, chopped garlic, red pepper and harissa and process to a puree. With the machine on, add the olive oil and process very briefly until it's just incorporated. Scrape the rouille into a bowl and season with salt. Cover and refrigerate.

Ingredients you will need

Red Pepper

Egg Yolk

Olive Oil

Harissa

Garlic

Salt

Equipment you will use

Food Processor

Bowl

In a large pot, heat the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the garlic, leek and fennel and cook over moderately low heat, stirring occasionally, until tender, about 8 minutes.

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Fennel

Garlic

Leek

Add the potato and cook until just tender, about 5 minutes.

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Potato

Add the tomato and cook, stirring, for 3 minutes. Stir in the broth and bring to a boil.

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Tomato

Broth

Add the clams and cook over moderate heat until they start to open.

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Clams

Add the mussels, shrimp and fish and simmer until all of the seafood is just cooked, about 4 minutes. Stir in the lemon juice and basil; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Mussels

Shrimp

Basil

Fish

Spread the baguette toasts with some of the rouille. Spoon the bouillabaisse into 4 large, shallow bowls and serve with the toasts and lemon wedges. Pass the remaining rouille at the table.

Ingredients you will need

Spread